• 1/2 lb. chicken thighs, boneless

  • 1 sweet onion

  • 1 red chili

  • 1 green chili

  • 1 oz. scallion

  • Peanut/vegetable oil for frying

  • 1 tbsp light soy sauce

  • 1 tsp sugar

  • 1/4 tsp salt, for taste

  • Pinch ground white pepper


  1. 1

    Peel onion, slice diagonally into pieces with scallion. Cut chicken into cubes, remove fat and bones.

  2. 2

    In a soup pot, add enough water and chicken pieces. Boil briefly until color changed, removed.

  3. 3

    Add oil into preheated skillet, add meat and stir fry at medium heat until golden brown.

  4. 4

    Add together the onion, continue stir fry for 3-5 minutes until half-transparent or shrivel.

  5. 5

    Stir in green pepper and scallion, cook until tender, and mix in soy sauce, sugar and salt.

  6. 6

    Season Mongolian chicken recipe with ground white pepper, make a taste test before serving.


Add boiled mung bean sprout with chicken if desired.